Making sweet potatoes at home is a healthier alternative to the typical order of fries at a restaurant, while still being completely delicious! Try making them on the grill to create the perfect snack: crispy on the outside, and tender and soft on the inside. Paired perfectly with our Sriracha Dipping Sauce. Enjoy!

Directions:
• Put sweet potatoes in a medium pot of water on the stove, covered. Bring to a boil over medium heat. Lower heat and simmer until potatoes are tender about 25 minutes. Remove from water and let cool
• While potatoes are cooling, light Cowboy Hardwood Lump Charcoal in a charcoal chimney and let burn for 10-15 minutes
• Spread hot coals over one side of grill and preheat grill for approximately 10 minutes
for indirect grilling
• Peel potatoes and cut into strips to create fry shape. Place strips in large bowl and coat with olive oil. Sprinkle in brown sugar, cumin, chili powder, cayenne pepper, salt and pepper and coat fries evenly
• In a medium bowl, combine sour cream, mayonnaise and Sriracha sauce. Mix with a fork or spoon until reaching an even, creamy consistency
• Oil grill gates to prevent sticking. Place potato wedges on the grill and cook for 3-4 minutes each side, or until desired crispiness. We recommend grilling until they are caramelized. Remove from grill and let cool
• Serve sweet potato fries with a side of Sriracha dipping sauce. Enjoy!

The cold weather is a perfect excuse to experiment with seasonal veggies on the grill! What better way to enjoy Brussels sprouts than with the complementing flavors of balsamic and bacon? This crunchy, grilled veggie recipe makes for the perfect winter side dish for the holidays, or just a cold winters night. Enjoy!

Directions:
• Light Cowboy Hardwood Lump Charcoal in a charcoal chimney and let burn for 10-15 minutes
• Spread hot coals over one side of grill and preheat grill for approximately 10 minutes
• Pour balsamic vinegar and brown sugar into small saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low and simmer until glaze is reduced by half, about 20 minutes
• While reducing the balsamic glaze, place Brussels sprouts in a large bowl. Drizzle with olive oil and coat with salt and pepper
• Make a foil pouch. Place the Brussels sprouts in the center of the foil and roll up the sides to ensure none fall out but leaving the top open
• Place the foil pouch on the grill over medium heat. Oil the grill gates and place the four strips of bacon on the other side of grill, away from the direct flames to avoid flare-up
• Grill bacon for 15-20 minutes depending on desired crispiness. Flip every 5 minutes to cook evenly. Leave Brussel sprouts on grill for 20 minutes, stirring halfway through. Grill until sprouts are lightly charred and browned
• Remove foil pouch and Brussels sprouts from grill and let cool. Chop bacon into small bits. Transfer Brussels sprouts to serving dish. Sprinkle bacon bits overtop and drizzle balsamic glaze
• Serve and enjoy!

With Thanksgiving just around the corner, it’s time to start planning what you’ll be cooking on the food-filled holiday. Change up your traditional Thanksgiving menu with this recipe for Grilled Brown Sugar Acorn Squash. This recipe encompasses the best flavors of fall, and is sure to be a hit at your gathering. Enjoy!

Directions:
• Remove butter from refrigerator and allow to come to room temperature
• Light Cowboy Hardwood Lump Charcoal in a charcoal chimney and let burn for 10-15 minutes
• Spread hot coals over grill and preheat for approximately 10 minutes
• In a small bowl, combine softened butter, brown sugar, mustard, garlic, and a pinch of salt and pepper.
• Cut acorn squash in half from stem to tip. Scrape out seeds and strings inside center of squash using a spoon, until the squash is smooth and clean
• Pour the butter mixture into each of the halves, and spread around until the insides of the squash are evenly coated throughout. Sprinkle in pecans. Wrap each half tightly in foil so they are completely covered
• Place squashes on grill over direct medium heat. Cook for 30 minutes, flipping once
• Remove from grill and let cool. Uncover squashes, serve and enjoy!

With Thanksgiving just around the corner, it’s time to start planning what you’ll be cooking on the food-filled holiday! Change up your traditional Thanksgiving menu and swap out the mashed potatoes with our new recipe for Grilled Rosemary Potatoes! It’s sure to become a regular in your household!

Directions:
• Light Cowboy Hardwood Lump Charcoal in a charcoal chimney and let burn for 10-15 minutes
• Spread hot coals over grilling area and preheat grill for approximately 10 minutes
• Boil potatoes in a large pan of water with one teaspoon of salt. Cook until tender, about 10 minutes.
• While potatoes are softening, make the garlic dipping sauce. In a small bowl, combine mayo, sour cream, minced garlic, paprika, salt and pepper. Set aside.
• After potatoes have softened, remove from heat and drain. Leave to cool.
• Place potatoes in freezer bag. Pour in olive oil and rosemary. Seal bag so it is secure and shake around to distribute the oil and rosemary over the potatoes. Leave in fridge to marinate for 30 minutes
• Remove from fridge and thread onto skewers. If using wooden skewers, soak in cold water before adding potatoes to prevent burning
• Place skewers on grill and cook for 20-25 minutes, turning frequently. Remove when potatoes are golden brown, very soft and slightly charred. Let cool.
• Remove from skewers and serve with dipping sauce. Enjoy!